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Nacho Venison Bean Bake by PSE’s Emily Anderson


By Emily Anderson

http://www.fromthedraw.com/

The venison in my freezer is slowly dwindling down, but there are still plenty of packages to get me through a couple more months.  With each package subtracted from my freezer supply, I am mentally calculating how much longer it will last.

With my stock rapidly becoming depleted, I found myself eyeballing a poor deer that was laying near a fence line as I was on my way to work the other morning.  It was an odd location for a deer to decide to settle in for it’s afternoon nap.  I was confident that another commuter into town probably collided with the deer earlier that morning.  The doe or perhaps recently antler-less buck caught my eye as my car speed by, and as our eyeballs met, my caffeine depraved state of mind and work commitment kept me pushing on towards town as I fought the temptation to turn my car around.  I quickly phoned my husband to see when he would be making his way back through the woods.  I asked him to check on the deer and if he was still laying there, to call the Division of Wildlife to see if a roadkill tag could be issued … depending on the condition of the deer.   It would be a win-win.  The deer would be put out of it’s misery, and the supply of meat in our freezer would be restocked.  However, it wasn’t meant to be.  Someone else either put the deer down or it recovered enough to meander back into the woods.

Each state is different in their rules / regulations on whether roadkill tags are issued.  If you are up to it, I would encourage you to find out what the rules where you live.  I know that in Colorado there are opportunities to acquire a tag if the opportunity is right.  We’ve put down an elk a couple years ago on the side of the road after it got tangled with a truck and fence line.  After receiving permission from the Division of Wildlife, we were issued a roadkill tag and put him out of his misery.  Honestly, that was the best tasting elk we’ve had!

Whether you have roadkill meat or you are using up venison from last season, here is a tasty recipe that I know your family will love!

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Nacho Venison Bean Bake

Ingredients:

*  1 pound ground venison

*  1 cup onion

*  1 chopped red pepper

*  1 package taco seasoning

*  1 can tomato sauce

*  1 can diced tomatoes

*  1 can chili beans

*  1 can black beans (drained)

*  1 can whole kernel corn (drained)

*  Nacho chips

*  1-2 cups cheddar cheese

Brown the venison, and add the onion and pepper.  Season with taco seasoning.  Stir in the tomato sauce, beans, and corn.  Cover and simmer.

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Grease a 13 x 9 inch baking pan.  Add a layer of nacho chips on the bottom of the pan.  Spoon a healthy layer of the venison and bean mixture.  Layer with more chips and cheese.  Add remaining venison / bean mixture and finish with a layer of chips and cheese.

350 degrees for 30 min or until bubbly.  Enjoy!

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P.s., IMO this bake is better the second time around.  Heat and spoon over a wedge of lettuce and some sour cream.

Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado which allows her to hunt elk each September in the Rocky Mountains. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


Deer Wrapped in a Blanket by PSE’s Emily Anderson


By Emily Anderson

http://www.fromthedraw.com/

While the wind taunted snowflakes all around outside today, covering the ground in furled blankets of snow, it was a different story inside my house.  A wonderful smell waffled from my oven.  The battle raged outside, as snow attempted to pile along the fence line, only to be whipped up again in the blizzard’s breath, seemingly begging to come inside and melt away with each beating against my windows.  The beast laughed as it played with the snow, watching each snowflake eventually succumb to the fury of the wind, and I smiled as I had no reason to leave the house today.  Venison was being neatly tucked in blankets of ham, rows of venison wrapped ham rolls prepared to bake in the oven and make mouths water.

Not long after the smell of venison ham blanket mixture began to waffle from the oven, my husband wandered into the kitchen.  “What is that great smell?” He asked.

I thought I’d share this great recipe so you too can make mouths water, and lure family members in around the dinner table.  They are also great to prepare ahead of time, and bring along camping!  Just freeze individually to set each ham roll, then place in a large freezer storage bag.  Thaw, top with glaze and cook slowly on a grill or wrap in tin foil over a fire.

Deer Wrapped in a Blanket

Deer Wrapped in a Blanket

Here’s my twist on Pig’s in a Blanket – venison style!

Venison Wrapped Ham Rolls – AKA “Deer Wrapped in a Blanket”

Ingredients:

  • 1 1/2 pounds ground venison
  • 1 cup evaporated milk
  • 1/2 cup crumpled whole wheat bread
  • 1/3 cup chopped onions
  • 1 tsp salt
  • Dash of pepper
  • Sliced ham 1/8 inch thickness*
  • Whole cloves

Mix the first 6 ingredients together in a large bowl, and place several spoonfuls on each piece of ham.  Be careful to not overstuff!  Fold the ham over the venison mixture and trim securely with cloves.  Place in a shallow pan and top with glaze.

Mix the first 6 ingredients together in a large bowl.

Mix the first 6 ingredients together in a large bowl.

*Hint: Have your ham freshly sliced at the deli counter, and request the slicer to be set at 2 1/2 thickness.

Glaze:

  • 1/2 cup brown sugar
  • 3 Tbs melted butter
  • 1 tsp prepared mustard

To prepare glaze, mix the above ingredients over medium heat until butter is melted and a thick mixture forms.  Spoon the desired amount over each venison ham roll, reserving some to baste at the end.

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Bake at 350 degrees for 45 minutes.  Remove cloves and enjoy!

Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado which allows her to hunt elk each September in the Rocky Mountains. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


When Biscuits, Gravy and Elk Sausage Collide by PSE’s Emily Anderson


By Emily Anderson

http://www.fromthedraw.com/

Biscuits, Gravy and Elk Sausage

Biscuits, Gravy and Elk Sausage

We journey through wooded lands, in pursuit of wild game, traveling along unfamiliar paths, known to only those who call the forest home.  With each step we take, we neatly tuck memories in our packs, a keepsake to carry home.  This memento is enough, as the hunt lives on and dwells in one’s memories, impressed in the hunter’s thoughts for years to come.

For the hunter who carried home more than just memories, the recollection of last season’s hunt comes flooding back with each winter meal.  The smell is mesmerizing.  One taste and you can’t help but smile.  Thankfulness overflows as you acknowledge the strength and nourishment it provides; a healthy meal placed before you.  The hunter is reminded again of the path traveled, and the pursuit’s reward.

Yes, each meal prepared in winter months, reminds us of our journeys from the previous year, and brings new hopes of replacing retrospection with new destinations.  An upcoming adventure that fills the freezer once again!

For those who are fortunate to have wild game in their freezer, dig out some breakfast venison sausage, or sweet Italian elk sausage, and find out what happens when homemade biscuits, gravy and elk sausage collide…

Elk Sausage

Elk Sausage

WHOLE WHEAT BISCUITS

2 cups whole wheat flour

1 cup regular flour

4 1/2 tsp baking powder

2 Tbsp sugar

1/4 tsp salt

3/4 tsp cream of tartar

3/4 cup cold butter

1 egg beaten

1 cup milk

preparing biscuits

preparing biscuits

In a bowl combine the flour, baking powder, sugar, salt and cream of tartar.  Cut in the butter until mixture resembles coarse cornmeal.

Add egg and milk.  Stir quickly and briefly.  Transfer to a lightly floured surface and knead lightly (do not over mix).   Roll or pat gently to 1-inch thickness.  Cut into the desired size biscuits (don’t worry about being perfect – the unique shapes are the best)!

Place on a greased cookie sheet and bake at 450 degrees for 12 – 15 minutes.

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SAUSAGE GRAVY

Prepare a basic white gravy by melting 4 tablespoons of butter over medium heat.  Add several tablespoons of floor (one at a time), mixing well with each addition.  As the mixture thickens to a spreading consistency, slowly add 1 1/2 cups milk.  Whisk to combine the butter / flour mixture in with the milk.  Continue stirring with a spatula over medium heat until gravy thickens.  Season with pepper.

Fry breakfast sausage until browned.  Add to gravy, and heap generously over biscuits fresh from the oven!

Then sit back, and let the recollection of your last hunt flood your memory as the biscuits, sausage and gravy collide and dance over your taste buds.

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Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado which allows her to hunt elk each September in the Rocky Mountains. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


PSE’s Emily Anderson’s Elk Chorizo Pizza


By Emily Anderson
http://www.fromthedraw.com/

This is the time of year we are all dreaming up new recipes for using all the game meat safely tucked away in our freezers, at least I know that I am. Hopefully, a tag has been filled by someone in your household and you also have the “problem” of overabundance of meat that’s just waiting to be made into some delicious entree. If that is the case, then I have a great idea for dinner tonight!

ELK CHORIZO PIZZA
I made this the other night and it was Oh-My-Goodness Good! My taste buds are salivating just thinking about it. Here is the recipe…

Pizza Dough

Pizza Dough

1. Prepare Crust: Defrost one loaf of frozen bread dough. Cut it in half and set one aside. Generously flour the surface of a clean counter top. Roll dough to the desired thickness for your crust. (You can also take advantage of any pizza tossing skills you have.. even if you don’t, it could prove to be fun. Just don’t let the dough fall on the ground!) Place your crust on a round cookie sheet or pizza stone.

Browning meat

Browning meat

2. Brown Meat: Cook your elk chorizo on med-low heat until thoroughly browned. You could also use any type of elk / venison breakfast sausage. I prefer elk chorizo because it has a little more kick!
3. Add Toppings: Spread a thin layer of pizza sauce. Sprinkle mozzarella cheese evenly over sauce. Add elk chorizo and any additional desired toppings.

Toppings!

Toppings!

4. Bake: Slide your pizza into a pre-heated 375 degree oven for about 15-20 minutes until the crust is nicely browned and toppings are cooked. While this one is baking, use the second half of the bread dough and prepare Pizza #2. Enjoy!

Finished Pizza

Finished Pizza

P.s. I have to warn you that it is easy to get distracted while making this pizza because you will be focused on the end result of mouthwatering goodness. If you take off your wedding ring to prepare this pizza, it is a good idea to make sure it is safely stored in a jewelry box or other secure location. I made a VERY expensive pizza the other night when I realized my ring was swept into the garbage. Maybe Santa will bring me an elk wedding ring for Christmas…

Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado and is currently on an Elk hunt. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


Thanksgiving…Bacon Style!


Turkey with a bacon crust

Turkey with a bacon crust

Everything goes great with bacon! These days, they are even pairing it with ice cream, but how about turkey? One of our PSE followers, Tomas Gonzales, submitted his Thanksgiving turkey pics and recipe. We couldn’t resist! Here are the steps to Thanksgiving bacon style!

Ingredients:

  • 15-20 lb Turkey – cleaned, gutted, and thawed
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/4 tsp pepper
  • 1/2 stick of butter at room temperature
  • Pound of bacon
  • Stuffing
  • Two apples cut in wedges
  • Two oranges cut in wedges
  • Twine
  • 1/2 cup pineapple juice
  • Aluminum foil
  • Aluminum roasting pan

Make sure the turkey is gutted, cleaned and thawed. Dry the turkey so the herbs will stick to the skin. Combine the thyme, rosemary, pepper and butter and rub the mixture on the turkey including in the areas under the breast skin. No additional salt because the bacon will provide the salt. Preheat the over to 500 degrees.

Weaving the bacon

Weaving the bacon

Weave the bacon in a basketweave configuration on aluminum foil. It’s done on the foil to make it easier to flip it onto the turkey. You can find videos on youtube.com to show you how to do this;  just search on “bacon basket”.

Stuffed turkey

Stuffed turkey

Cut the apples and oranges into wedges and place a few inside the cavity of the bird along with your stuffing. Tie the legs of the bird up with the twine.

Turkey right before putting it in the oven

Turkey right before putting it in the oven

Place the bird and the remaining slices of apples and oranges into the pan. Flip the bacon onto the bird and cover the remaining areas with bacon.

The secret sauce - pineapple juice

The secret sauce – pineapple juice

Pour the pineapple juice over the turkey making sure to coat the bacon on top of the turkey. The turkey is now ready for the oven. Put the turkey in the over for 15 minutes at 500 degrees.

Take the turkey out of the oven after it has browned for 25 minutes. Cover the turkey with aluminum foil and lower the oven temperature to 350 degrees. Place the bird back inside the oven and cook it according to the weight of the turkey.

Baste the turkey

Baste the turkey

Every 30 minutes, baste the turkey in its own juices. The last 20 minutes of cooking time, remove the foil and let the turkey brown. When the bird is finished cooking, take it out of the oven, cover it with foil and let it sit for 20 minutes before serving.

Turkey with bacon crust

Turkey with bacon crust

Here is how the turkey will look coming out of the oven.

Carve the turkey

Carve the turkey

Carve the turkey up!! Thanks for the recipe Tomas!!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


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